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Boozy Pina Colada Popsicles

Posted: July 17, 2018

Bring a little paradise into your summer routine with these Boozy Pina Colada Popsicles made with Silk Unsweetened Coconutmilk! They couldn't be simpler, with only 3 ingredients! Then, drizzle on a homemade vegan chocolate caramel sauce and toasted coconut shreds.

My baby is going to summer camp soon for a few days, and I'm going to drown my sorrows (I mean, celebrate) with a couple of these boozy pops!

I know... she's not a baby anymore.

Babycakes is 8. Seriously, how did that happen?!? Remember when she looked like this?

Anyways, we've packed and labeled alllllllll the things. I've written letters for every day. I've packed a care package with playing cards, a necklace, a mermaid zipper pouch, a fun multi-color pen, and a journal she can write in. And these boozy popsicles are in the freezer. I think we're ready.

I told you... there are only 3 ingredients. So simple! The hardest part is waiting for them to freeze!

Silk Unsweetened Coconutmilk

Fresh pineapple chunks

rum (optional, but recommended!)

Give everything a whirl in a high speed blender (Blendtec is my favvvvv).

Then drizzle with homemade chocolate caramel sauce (you can store it in a mason jar in your fridge and then drizzle it on all your favorite frozen desserts) and toasted coconut shreds. It dresses them up so nicely!

Instructions

Combine the Silk Unsweetened Coconutmilk, pineapple, and rum in a high speed blender. Blend on high until smooth, approximately 60 seconds.

Pour into a popsicle mold.

Freeze for 30 minutes, then add popsicle sticks.

Freeze for another 3 - 4 hours until completely frozen.

If you want to adorn with the caramel sauce, combine the sauce ingredients into a small saucepan over medium-low heat. Stir frequently, melting the chocolate and letting the sauce thicken for approximately 10 minutes. Remove from stovetop and pour the sauce into a widemouth jar or bowl. Cool in refrigerator for ~ 10 minutes.

Lay the popsicles in a single layer on a parchment lined baking sheet.

Use a spoon to drizzle on the caramel sauce, then sprinkle with toasted coconut shreds.

Freeze for an additional 20 minutes. Then, enjoy! Store leftovers in the freezer.